Penne Pasta and Sun-dried Tomato Salad with Mushroom Dressing
This is a pasta salad that you can serve right away or make a day in advance. It?s great for picnics and trips to the beach just toss it in your cooler and go.
Serves 4
Ingredients
|
|
| 3 | cups penne pasta |
| 1/4 | cup sun-dried tomato, cut into strips, about 2 ounces |
| 1/4 | cup pitted kalamata olives, halved, about 3 ounces |
| 1/2 | small red onion, thinly sliced, about 2 ounces |
| 2 | tablespoons chives, chopped |
| 1/4 | cup goat cheese, crumbled |
| 1/2 | cup mushroom dressing |
 |
In
a medium pot, cook pasta following instructions from label on package. Drain
water and let cool. Toss pasta, sun-dried tomatoes, olives, and red onion
with the mushroom dressing. Divide salad between four plates, top with chives
and goat cheese. |
|
|
| Mushroom and Soy Sauce Dressing | |
| Yield: 1 1/2 cups | |
| 1 | tablespoon Enova oil |
| 1 | cup sliced button mushrooms, about 3 ounces |
| 1 | large garlic clove thinly sliced |
| 1/2 | cup chicken or mushroom broth |
| 1 | tablespoon soy sauce |
| 4 | teaspoons balsamic vinegar |
| 1/2 | cup Enova oil |
| Salt and pepper to taste | |
|
Place
1 tablespoon Enova oil and garlic in a small non-stick sauté pan
over medium-high heat. Cook until garlic is fragrant but not brown. Add
mushrooms and sauté until soft, about 3 to 5 minutes. |
|
Place
mushrooms, soy sauce, broth, vinegar, and Enova oil in blender. Pulse until
smooth, season with salt and pepper. |
|
If
you're watching calories, add the final half cup of oil a Tablespoon at
a time, tasting after each addition. You just might find that a Tablespoon
or two is all you need. |